So for those who are casual or serious in the kitchen, what do you consider to be your top recipe, something you make often or that you would consider worthy of opening a restaurant or good enough to sell?
I have a few modified recipes that are of very high quality, one recent recipe was a cookies and cream cheesecake I made. I also make a few cookie recipes that I could see worthy of opening a shop and selling.
So what is something you make or created that you consider your trophy, your top creation and that you love to make?
To remove first post, remove entire topic.
So for those who are casual or serious in the kitchen, what do you consider to be your top recipe, something you make often or that you would consider worthy of opening a restaurant or good enough to sell?
I have a few modified recipes that are of very high quality, one recent recipe was a cookies and cream cheesecake I made. I also make a few cookie recipes that I could see worthy of opening a shop and selling.
So what is something you make or created that you consider your trophy, your top creation and that you love to make?
cookies and cream cheesecake sounds awesome.i usually do a liquor cherry cheesecake. my fave is porchetta, but do not make it often.(pricey) love lobster ravioli,(how2heroes.com) also love seared duck breast with a port cherry elmosion.couldn't imagine doing it professionally but love my day offs in the kitchen!
cookies and cream cheesecake sounds awesome.i usually do a liquor cherry cheesecake. my fave is porchetta, but do not make it often.(pricey) love lobster ravioli,(how2heroes.com) also love seared duck breast with a port cherry elmosion.couldn't imagine doing it professionally but love my day offs in the kitchen!
My lazy day's or tired day's best recipe is chicken sandwich. Where I throw in 2-3 slices of chicken salami/ham slices, some lettuce, capsicum, a bit of mayo, some seasonings and DONE!
My lazy day's or tired day's best recipe is chicken sandwich. Where I throw in 2-3 slices of chicken salami/ham slices, some lettuce, capsicum, a bit of mayo, some seasonings and DONE!
I make a pretty wicked chicken and vegetable soup and I have been told that my spag bol does the job. The great thing with soups and pasta sauces is that they seem to taste even better a day or two after they have been cooked.
I enjoy cooking and find it quite relaxing. Last night I cooked a pork casserole that had my guest raving about how good it was.
I still surprise myself at how good some of my food can taste and that is very satisfying.
I make a pretty wicked chicken and vegetable soup and I have been told that my spag bol does the job. The great thing with soups and pasta sauces is that they seem to taste even better a day or two after they have been cooked.
I enjoy cooking and find it quite relaxing. Last night I cooked a pork casserole that had my guest raving about how good it was.
I still surprise myself at how good some of my food can taste and that is very satisfying.
Ingredients: Chicken drumsticks Garlic powder Pepper Salt Olive oil
Procedure: Put some olive oil at the bottom of a 9x13 pan (just enough to put the drumsticks on). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked till 160 degrees).
Tip: Tastes best served with corn and twice baked potato casserole.
Simple Baked Chicken Drumsticks
Ingredients: Chicken drumsticks Garlic powder Pepper Salt Olive oil
Procedure: Put some olive oil at the bottom of a 9x13 pan (just enough to put the drumsticks on). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked till 160 degrees).
Tip: Tastes best served with corn and twice baked potato casserole.
Most delicious and unique salad dressing you've ever tried. A recipe from a local chef that he gave to me.
1 cup nutritional yeast (available at high end food stores including Publix, Whole Foods, and Trader Joes) Do not substitute any other yeast product.
3 medium garlic cloves, peeled and crushed (no need to slice)
2/3 cup water
1/2 cup EVOO
2 tbl. agave nectar (honey works too)
2 tbl. soy sauce (Kikkoman if possible)
Stir nutritional yeast and water in a small bowl. Pour in blender. Add agave, soy sauce, and garlic. Cover and blend on medium for about 1 minute. Reduce speed to low, uncover, and slowly add olive oil until emulsified, about another minute.
Keep in sealed container and serve next day if possible. Taste is best after sitting in fridge for 8-24 hours. Stays fresh in fridge for 3 days.
Most delicious and unique salad dressing you've ever tried. A recipe from a local chef that he gave to me.
1 cup nutritional yeast (available at high end food stores including Publix, Whole Foods, and Trader Joes) Do not substitute any other yeast product.
3 medium garlic cloves, peeled and crushed (no need to slice)
2/3 cup water
1/2 cup EVOO
2 tbl. agave nectar (honey works too)
2 tbl. soy sauce (Kikkoman if possible)
Stir nutritional yeast and water in a small bowl. Pour in blender. Add agave, soy sauce, and garlic. Cover and blend on medium for about 1 minute. Reduce speed to low, uncover, and slowly add olive oil until emulsified, about another minute.
Keep in sealed container and serve next day if possible. Taste is best after sitting in fridge for 8-24 hours. Stays fresh in fridge for 3 days.
BBQ sauce
Hot Forum Topics
